Greek Pressure Cooker Chicken

We have a section in our recipe index for Pressure Cooking, and some of our most popular are the quick shredded chicken recipes because they work well for easy dinners and also meal prep, if you’re into that. I follow a basic formula and switch up the flavor profiles for variety. This Chili-Lime Chicken is extremely popular, as is this Orange-Ginger Chicken. Today I’m adding another quick-cooking pressure cooker recipe to the club with this Greek-inspired dish! It’s shredded chicken with lots of herbs for flavor, along with roasted red bell peppers and artichoke hearts. It works great served over rice, or my favorite- in a pita or wrap with cucumbers, tzatziki and feta.

Start by sautéing onion and garlic,

and then pop some chicken in the pot along with some dry herbs and fresh lemon.

You’ll need some chicken broth, and I almost always just add water, plus a crumbled bouillon cube.

It cooks in about 6 minutes and then you can shred up the chicken,

and while you’re doing that, add in some roasted peppers and artichoke hearts. These both come straight from a jar so this is so quick and easy!

Just toss it all together and these will warm right up in your pot that’s still hot from cooking.

Add the chicken back in and a little more lemon and toss it all together in it’s juices.

You can eat this a lot of ways, but this is one of my favorites. This chicken works great stored in teh fridge for a few days and for lunch I’ll wrap it up in a soft pita with tzatziki and veggies. Quick and delish!

Feeling Greek? Check out more Greek-inspired flavors, by clicking here. And if you want more pressure cooking, click here!

Instructions

Place chicken breasts in pressure cooker and sprinkle in all seasonings. Add chicken broth and juice from half of the lemon. Secure lid. Cook on manual high pressure for 6 minutes. Let sit for 5 minutes or so on natural release and then quick-release remaining pressure. (If you’re crammed for time, you can quick release immediately after cooking, I just find the chicken turns out a little better if I let it sit for a few.)

Remove chicken and place on cutting board. Drain juices from roasted peppers and dice, drain juice from artichokes and leave as is or rough chop as desired. Add both to pot and stir so they can warm through. Shred chicken and add back into juices. Add juice from remaining half lemon. Stir everything together and add parsley if desired.

Serve on pitas with cucumber and tzatziki, or over rice or cauliflower rice, or in wraps, or whatever you like!

Notes

*If chicken is larger than 1″ thick, cut horizontally to make thinner before placing in pressure cooker.

Alternate Slowcooker instructions: I prefer bone-in breasts for slow-cooking, but you can use whatever you like. Place all ingredients in slow cooker and cook on low for 4-ish hours until chicken reaches an internal temperature of 165 degrees.

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10 comments

I’m so bummed about cooking chicken in the instant pot. When I did your yummy taco chicken in it, it turned out great. When I just tried to cook the organic chicken I bought, it turned out soooo tough :0( what a waste! Do you know why it would do that? I want to try this because I’m making your Greek Gyros this week and I love those, so Greek flavors are calling to me. Do you put the chicken on the trivet or just on the bottom? Thanks for your help and always delicious recipes!

I made this and it was fantastic. We used it in very unauthentic gyros and the hubby LOVED it! To add to Bonnie’s comment – I bought organic free range chicken at WalMart over the weekend and did a whole chicken in the pressure cooker on Saturday and this Greek chicken recipe with the boneless skinless breasts on Monday and my husband commented both times that they were really tasty, but he felt like the texture of the chicken was weird. I just got my pressure cooker for Christmas so I didn’t have a ton of other chicken experiments to compare it to, but he hadn’t made that comment before. I also never buy fancy chicken, so I was wondering if it was the pressure cooker method or the organic chicken that was the difference. Bonnie’s comment has me thinking that maybe it was the fancy chicken.

This chicken was yummy but it turns out we’re not fans of the tzakziki/feta combination. I think maybe we’re just not Greek food people. Any other suggestions of how to use up the leftover chicken (because I made a crap ton)?

I’m going to try this as my first IP recipe! I’m going to use chicken thighs. I’ll eat over rice tonight and over a Greek Zoodle salad tomorrow, when I have to take my meal to a work event (this looks like it will travel well and taste great as part of the salad). Thanks so much for the recipe.